The Secret to Perfect Stuffed Crust Pepperoni Pizza
Hey there, friend! Today, I’m going to let you in on a little secret – the key to making the most delicious stuffed crust pepperoni pizza you’ve ever tasted. Picture this: a crispy golden crust filled with gooey cheese, topped with tangy tomato sauce, and generously adorned with slices of savory pepperoni. Are you drooling yet? Well, get ready to learn the secret to achieving pizza perfection!
Why You’ll Love This
I make this pizza when I’m in need of some serious comfort food. There’s just something about the combination of warm, melty cheese and zesty pepperoni that instantly lifts my spirits. My family goes crazy for this because it’s a crowd-pleaser that satisfies everyone’s cravings. Plus, it’s a fun and interactive dish to make together, perfect for a cozy night in or a weekend pizza party!
Ingredients
For the dough:
– 2 ½ cups all-purpose flour
– 1 teaspoon salt
– 1 teaspoon sugar
– 2 ¼ teaspoons instant yeast
– 1 cup warm water
– 2 tablespoons olive oil
– Optional: ¼ cup cornmeal for dusting
For the filling:
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 20-25 slices of pepperoni
– Optional: 1 teaspoon dried oregano
For the sauce:
– 1 can (14 ounces) crushed tomatoes
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Directions
1. In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well.
2. Gradually add the warm water and olive oil to the dry ingredients. Stir until a soft dough forms.
3. Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.
5. While the dough is rising, prepare the sauce. In a small saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and pepper. Simmer on low heat for about 15 minutes, stirring occasionally.
6. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. If not, you can use a baking sheet.
7. Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle slightly larger than your pizza pan or stone.
8. If you’re using a pizza stone, sprinkle it with cornmeal to prevent sticking. Carefully transfer one of the dough circles to the pan or stone.
9. Sprinkle half of the mozzarella and Parmesan cheese over the outer edge of the dough, leaving about an inch free of toppings.
10. Fold the edge of the dough over the cheese and press it firmly to seal, creating the stuffed crust.
11. Spread a thin layer of the tomato sauce over the center of the pizza, leaving the stuffed crust exposed.
12. Arrange the pepperoni slices on top of the sauce, and sprinkle with dried oregano if desired.
13. Repeat steps 8-12 with the remaining dough and toppings.
14. Carefully transfer the pizzas to the preheated oven. Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
15. Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving.
Notes
I’ve experimented with different variations of this recipe, and I’ve found that using a combination of mozzarella and Parmesan cheese gives the best flavor and texture. However, feel free to get creative with your cheese choices!
If you don’t have a pizza stone, a baking sheet works just fine. Just make sure to preheat it in the oven to get that crispy crust.
Leftover pizza can be stored in the refrigerator for up to 3 days. Although, in my house, it never lasts more than a day!
Pro Tips
One lesson I’ve learned from past mistakes is to resist the temptation to overload the pizza with toppings. Trust me, a little restraint goes a long way in achieving the perfect balance of flavors.
If you prefer a spicier kick, you can add some crushed red pepper flakes to the sauce or sprinkle them over the toppings before baking.
FAQ
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Absolutely! Whole wheat flour adds a nutty flavor and extra fiber to the crust. Just keep in mind that the texture might be slightly denser compared to using all-purpose flour.
Q: Can I freeze the pizza dough?
A: Yes! After the dough has risen, you can divide it into individual portions, wrap them tightly in plastic wrap, and freeze them for up to 3 months. When you’re ready to use the dough, simply thaw it in the refrigerator overnight, then proceed with the recipe as usual.
Q: Can I use different toppings?
A: Of course! This recipe is just a starting point. Feel free to add your favorite vegetables, meats, or even pineapple if that’s your thing. Pizza is all about personal preference!
Alright, my friend, now you’re armed with the secret to creating the most amazing stuffed crust pepperoni pizza. So roll up your sleeves, grab your ingredients, and let the pizza-making adventure begin! Enjoy!
The Secret to Perfect Stuffed Crust Pepperoni Pizza
Learn the secret to making the most delicious stuffed crust pepperoni pizza – a crispy golden crust filled with gooey cheese, topped with tangy tomato sauce, and generously adorned with slices of savory pepperoni. Perfect for a cozy night in or a weekend pizza party!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 ¼ teaspoons instant yeast
- 1 cup warm water
- 2 tablespoons olive oil
- ¼ cup cornmeal for dusting
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 20-25 slices of pepperoni
- 1 teaspoon dried oregano
- 1 can (14 ounces) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
Directions
-
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well.
-
Gradually add the warm water and olive oil to the dry ingredients. Stir until a soft dough forms.
-
Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
-
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.
-
While the dough is rising, prepare the sauce. In a small saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and pepper. Simmer on low heat for about 15 minutes, stirring occasionally.
-
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. If not, you can use a baking sheet.
-
Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle slightly larger than your pizza pan or stone.
-
If you're using a pizza stone, sprinkle it with cornmeal to prevent sticking. Carefully transfer one of the dough circles to the pan or stone.
-
Sprinkle half of the mozzarella and Parmesan cheese over the outer edge of the dough, leaving about an inch free of toppings.
-
Fold the edge of the dough over the cheese and press it firmly to seal, creating the stuffed crust.
-
Spread a thin layer of the tomato sauce over the center of the pizza, leaving the stuffed crust exposed.
-
Arrange the pepperoni slices on top of the sauce, and sprinkle with dried oregano if desired.
-
Repeat steps 8-12 with the remaining dough and toppings.
-
Carefully transfer the pizzas to the preheated oven. Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
-
Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving.